In the Middle Ages almonds were served at the end of meals to aid digestion. Shelled and peeled almonds contain minerals, vitamins, fiber and protein.
In Italy, the crop is widespread in southern regions and particularly in Puglia and Sicilia, although some crops are also found in other regions, such as Sardegna, Abruzzo, Calabria, Basilicata and Campania.
Almonds contain unsaturated fats, vegetable protein and fiber, mineral salts and vitamins, especially Vitamin E and B2.
Almonds are best stored in a cool, dry place away from heat sources. Therefore, storing them too close to the stove top or on a window sill is not recommended.
The ideal temperature is around 15°-20° C. Use the right containers, preferring airtight glass ones that will keep the product fresh for several months. What you should avoid, however, are food bags, which can compromise the typical taste and crunchiness of almonds.